ITALIAN EGGPLANT (AUBERGINE) CREPES
Delicious Italian/ Mediterranean-style eggplant rollups filled with a mixture of Ricotta cheese and spinach and topped with tomato sauce. The thinly sliced eggplant itself forms a crepe as opposed to the French batter crepes we are usually familiar with.
Provided by Steve P.
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Cut eggplant lengthwise into thin slices.
- Sprinkle each side lightly with salt.
- Place in a colander weighted with a heavy plate and let stand one hour.
- Dip each slice on both sides in seasoned flour.
- Sauté lightly on both sides until golden.
- Add oil as needed.
- Keep warm.
- Mean while grate parmesan or romano cheese in food processor with steel blade.
- Combine with ricotta, eggs, garlic, salt and pepper.
- Add spinach and blend.
- Place several tablespoons of spinach mixture in center of crepe.
- Roll up and place seam sides down in a 13x9 inch baking pan.
- Top with tomato sauce.
- Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
- To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
- Process until finely chopped.
- In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
- Add remaining ingredients and simmer 20 minutes.
- Transfer to food processor or blender and process until smooth.
- Pour over eggplant crepes before heating in oven.
- Makes 2+1/2 cups sauce.
- Notes: When I'm in a hurry I will use one of the good home style Italian sauces with peppers and vegetables on the grocery shelf like Aunt Millie's or Classico, instead of making this sauce.
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